Black Bean and Poblano Quesadillas with Salsa Fresca and Creamy Guacamole

These black bean and poblano quesadillas are a far cry from the microwaved versions of our youth. Packed with tender poblano peppers, flavorful mashed black beans and plenty of gooey melted cheese, they’re a satisfying meal that comes together quickly. Topped with a bright salsa fresca and dollops of creamy guacamole, every bite is a perfect balance of textures and flavors.

Whether you’re looking for a quick weeknight dinner or a fun twist on classic quesadillas, this recipe delivers. The combination of smoky poblano, hearty beans and zesty toppings will make these a new favorite.

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Core, deseed and dice the poblano pepper. Trim and thinly slice the scallions, separating the white and green parts. Dice the tomato. Zest the lime and cut it in half.
2. In a medium pot, combine the black beans (with their liquid), Southwest spice blend, butter, salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium and simmer uncovered for 5 minutes. Mash the beans with a potato masher or fork until mostly smooth. Continue simmering until the mixture thickens, about 3-5 minutes more. Turn off the heat and cover to keep warm.
3. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add the diced poblano, salt and pepper. Cook, stirring occasionally, until tender, about 5-7 minutes. Stir in the scallion whites and cook until softened, about 1 minute. Transfer the poblano mixture to a plate and wipe out the pan.
4. While the poblano cooks, make the salsa fresca: In a small bowl, combine the diced tomato, scallion greens, lime zest and a squeeze of lime juice. Season with salt and pepper. In another small bowl, make the creamy guacamole: Combine the guacamole, sour cream and a squeeze of lime juice. Season with salt and pepper.
5. Spread one half of each tortilla with a layer of the mashed beans (you may have some leftover; serve on the side if desired). Top with the poblano mixture, Mexican cheese blend and Monterey Jack cheese. Fold the tortillas in half to form quesadillas.
6. Heat a drizzle of oil in the same pan over medium heat. Add the quesadillas and cook until golden brown and the cheese is melted, about 3-4 minutes per side. Slice into wedges, divide between plates and top with the creamy guacamole and salsa fresca. Serve immediately.

Recipe Tips

FAQ

Can I use canned black beans?

Yes, this recipe uses canned black beans. Be sure to include the liquid from the can when simmering.

Can I make these quesadillas ahead of time?

The quesadillas are best served fresh, but you can prepare the fillings in advance and assemble just before cooking.

What can I substitute for the Southwest spice blend?

You can make your own blend with chili powder, cumin, garlic powder and smoked paprika.